|Year of vineyards||
IXE – Tempranillo Toscano
|2021: Bere Bene||Gambero Rosso|
|2018: 91 points||James Suckling|
|2017: 91 points||James Suckling|
|2015: 91 points||James Suckling|
|2013: 91 points||James Suckling|
TEMPRANILLO “Campi Nuovi” Rosso Toscana IGT
From the new Tempranillo fields, the most spontaneous and natural wine. For many years, the unsuspected presence of Tempranillo in San Miniato was coded with the letter “X”, which contained all the unknowns of this story.
The name of the wine derives from the pronunciation in Tuscan dialect of this code X = “IXE”.
Review by Tom Hyland
100% Tempranillo. Initially Tempraillo in San Miniato was marked only by the letter “x”, as a reference to its mysterious origins; the name of the wine derives from the Tuscan production of the letter x, “ixe”.
Bright ruby red: aromas of morel cherry, cacao and brown herbs (oregano, cumin). Medium-full with very good depth of fruit, good acidity; medium-weight refined tannins.
Beautifully integrated wood notes and notable persistence.
Lenghty, satisfying finish; beautiful varietal character and complexity. Enjoyable now, better in 2-3 years, peak in 5-7 years.
The extraordinary adaptation of these vines to our local conditions has certainly made my task easier for this wine, and their generous character and the concentration of their fruit have allowed me to achieve that balance, spontaneity, and genuineness that I always want in any of my second wines.
Vinification & Maturation
My vineyard practices and the very health of the vineyards result here in a melding together of fragrances of lands both close and distant, and of fruit both nearby and far away, which leads to the conviction that this is a wine reflective only of this corner of Tuscany and with no similarities to other wines.
Among all my wines, it is grown with the most simple and natural vineyard practices, and what happens in the cellar is a natural reflection of this fact. Fermentation is in lined cement vats, carried out with just ambient yeasts, followed by a three-week maceration on the skins, with malolactic occurring right afterwards, also in cement vats.
IXE matures in wood for 14-15 months, in the same French and American oak barrels that were utilised the previous year to mature its older brother, VignaLeNicchie. After bottling, it will age further, until its second birthday.